Ingredients

The following ingredients have 7 Servings
  • 1 1/2 cups granola
  • 1/2 cup sunflower seeds (chopped (see notes))
  • 2 tbsp agave syrup ((or maple syrup))
  • 2 heaped tbsp sunflower seed butter ((or nut butter of choice))
  • 1 pinch of salt
  • 1/4 cup sunflower seed butter ((melted) or nut butter of choice)
  • 1/2 cup dairy-free chocolate chips ((or dark chocolate, chopped))

Instruction

  • I recommend measuring the ingredients in grams on a kitchen scale. You can watch the video in the post for visual instructions.
  • First, combine all the granola cup ingredients in a bowl and stir with a spoon or your hands. Alternatively, use a food processor. The mixture should stick together when pressed between your fingers. If it doesn’t, add a little more liquid sweetener until it does.
  • Then, grease a cupcake tin or silicone mold with cooking spray, and divide the mixture between the holes (this recipe yields 6-8 cups depending on the size of the pan).
  • Use the back of a tablespoon measuring spoon (or a shot glass) to press the oat mixture firmly into the pan and make a ‘cup’ dent in the center of each.
  • Then, place a heaped teaspoon of the nut or seed butter of your choice into the center wells of each granola cup and transfer it to the freezer for about 60 minutes.
  • Then, melt the dairy-free chocolate chips in a microwave or over a water bath, optionally with 1-2 teaspoons of coconut oil, and pour this over each granola cup (it will solidify quickly). Remove them from the tray, and enjoy!